Seattle daily post-intelligencer. [volume] (Seattle, W.T. [Wash.]) 1881-1888, 1887-03-27

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milk with the new for these when %
days old; when %, viii feed all skim
milk with oil meal grusl.
II any dairyman doubts that we can
raise good calves on skim milk and OIL
meal, | viii venture 10 say that be can
be convinced by visiting the creamery
this summer a. the season advances.
We shall soon add little corn meal to
the calves ration, when they viii have
a nip Of grass, and shall be surprised
and disappointed II we do not make a
gain Of over 900 pounds on the lot by
the last Of the month, at which time
they are 70 be weighed again
Seventeen letters Just received, in
response 10 the inquiries In . previous
number Of the 4" Talks" upon the dairy
question, attest the interest in that
question, the wide circulation OF the
PosT-l and is a full war
rant for occupying so much space in
this discussion or dairy talk. Lovers
of good butter and cheese ought 10 be
interested in anything that would tend
to improve the quality Of these great
staples and deiicacies, whether they are
in the dairy business or not.
can only notice few salient points
in some Of these letters at this time,
reserying for the future further refer
ence.
Mr.. VIM. Bishop, near Port Towns
end. writes: 81 find il more profitable
10 have the cowsc come in in March and
April. and do not try 20 make winter
butter; but do not think that fresh
butter can be made in winter as bust
ness for less than 50 cents per pound
90 have found out years ago that cows
coming in in the fall or early winter,
after three or four years fail so they
are not profitable 70 keep"
Mr.. Bishop writes that he has had 30
years Of experience; that he does " not
churn his cream sweet :" that butter
made from sweet cream will not keep"
that he washes his butter as long as
there is any buttermiIk in it," that he
salts "for fresh butter p ounce per
pound; for keeping, ! 10 IL ounces :"
TO the pound. He does not work II be
fore sailing. as the more it IS worked
the worse FOR il; only enough 70 work
the salt evenly through it." He can
not tell precisely the cost OF making
butter. As said before, butter in
winter cannot be made for less than 50
cents per pound, and in summer 25
cents, with profit" Prefer high
grade Shorthorns Of the milk strain,
but Holsteins are the largest mixers
that is, II they are the right strain"
" Set the milk FIVE inches deep. unless
it's very hot; then four. and churn at
81 degrees; begin at SO degrees. and
rise TO 50 degrees" Takes about .
pounds Of milk in summer and q in
winter 10 make pound of butter"
Mr.. Hall Davis, Of Dungeness,
writes:
my yield of butter last year was
80 pounds IL ounces per COW, which
was the best ever had here Cannot
say what my butter costs me, never
having made an estimate.
use Jewett pans without the cold
water attachment, viz, pans ! feet by
10 feet and 8 inches deep, and keep my
milkroOm as near 90 as | can.
We let our milk stand ~ hours be
fore skimming. Never weighed bat
three pals Of milk, so cannot say. We
are now churning four to five times
per week; in a little while we shall
rhurn on Mondays two and sometimes
three times and the other week days
once each day.
1--WE wash our butter with one water
in the churn after drawing the butter
milk off; then take the butter out upon
the worker and work it partially, so as
10 work out most Of the milk and wa
ter; then weigh and add one ounce salt
- - Lassv ha IN
pound OF butter and mix thoroughly
then let il stand over night upon the
worker and next day work over and
press into rolls"
The following letter from Mr.. A. n.
Davis, also Of Dungeness, is also from
the pen Of an experienced dairyman;
Ist. | prefer Jerseys all the time; are
quiet. easily kept, make more butter
and Of totally different quality than
any others, and they mature much
earlier than others. ! have had two
young heifers that gave milk for over
two months before they had calf at
all. | had one that ealved at II months
and ~ days old. My herd Is grade
Jerseys. NY cows aggregate about 800
pounds Of butter per COW. Cannot say
what the average cost Of making but
ter is for the year. My mixers aver
age rs cows to the man, and when not
milking. (which takes about four hours
out of the day. I'LL up the time at some
thing else.
IL certainly costs more to make but
ter in winter than in the summer; it
takes over half Of 4 mans time 10 feed
and tend to his cows.
Nv system OF keeping milk is in
mans. use four. each holding 80 gal
ions; am fully satisfied It's best; there
is no lifting, no waste, no scattering OF
milk in the milkroom, and much easier
skinned. and the pans much easier
kept sweet and clean. Try 20 keep
milkroom at 30 degrees; cream should
be about 90 when ehurned. / have
four pans; so generally the milk stands
AZ hours except a few days in hot wea-
Their: then generally FIVE or six days.
Never tried how much butter could be
made from a pound Of milk. Seldom
II ever churn the cream sweet. Always
like the milk 10 be changed, and the
cream always gets sour before the mix,
Never let cream stand more than l.
hours before churning. use one ounce
OF best Ashton's salt to one pound oi
butter; always weigh the butter before
saltine. After the butter has come II
the ehurn, draw off the buttermilk
then put in a bucket Of water, revoly,
the churn few times and draw OIL
repeat il and draw off; then take out
the butter, put IL on a worker. work Il
carefully, pouring ON occasionally )
little water. then weigh the butter and
salt work the salt carefully through
but use care not % work it too much
II worked too much. will hurt th'
grain. then put the butter away for
irnm s to y hours; then put it agar
ON the worker and carefully work 4
over and make il into 2-pound prints
every print is put under about i've Of
six hundred pounds pressure; II help
the butter Ia stand warm weather.
Cannot say what the value OF skin
milk i for making pork; only know
that the pigs get fat and grow fast, ans
the pork is sweet and good.
Nv cows I feed hay twice day. al
thew will eat. and stable them; fee
rsots. mangels. carrots or potatoes
bran when not too dear, mangels cut
large bucket twice day, potatoes ans
/ bran the same, but most Of the tim
only hay. At the present prices q